Creamy Chicken Enchiladas

Ingredients

• 8 ounces skinless, boneless chicken breasts
• 2/3 cup reduced-sodium chicken broth
• 1/4 teaspoon ground black pepper
• 4 cups torn fresh spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
• 1 8-ounce carton light dairy sour cream
• 1/4 cup plain low-fat yogurt
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 cup fat-free milk
• 1 4-ounce can diced green chile peppers, drained
• 2 tablespoons thinly sliced green onion
• 6 7-inch flour tortillas
• 1/2 cup shredded reduced-fat cheddar or Monterey Jack cheese (2 ounces)
• Chopped tomato or purchased salsa (optional)
• Thinly sliced green onions (optional)
• Fresh cilantro (optional)
• ^black olives, sliced.^

Method

1. In a large skillet, combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Cover

[rest of step 1 and steps 2–4 run off the visible face of the sheet, into the gutter/fold, and are not readable in the photo]

5. Divide filling among tortillas. Roll up tortillas. Arrange, seam sides down, in a 2-quart rectangular baking dish; cover with foil. Chill baking dish and the sauce in the storage container for 4 to 24 hours.

6. To serve, preheat oven to 350°F. Spoon sauce onto the tortillas. Bake, covered, for 20 minutes. Uncover and bake about 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa, green onions, and cilantro.

Makes 6 enchiladas.

Note: She used Cabot sour cream and yogurt, and marked the recipe "Excellent!"